Ingredients:

  • 1 (14-ounce/397g) package extra-firm tofu, pressed
  • 1 tablespoon soy sauce (15 ml)
  • 1 tablespoon cornstarch (15 ml)
  • 2 tablespoons neutral cooking oil (e.g., vegetable, canola, or peanut) (30 ml)
  • 2 tablespoons soy sauce (30 ml)
  • 1 tablespoon honey (or maple syrup for vegan option) (15 ml)
  • 1 tablespoon rice vinegar (15 ml)
  • 1 teaspoon sesame oil (5 ml)
  • 1 teaspoon grated fresh ginger (or ½ teaspoon ground ginger) (5 ml)
  • 1 clove garlic, minced (or 1 teaspoon garlic powder)
  • ¼ teaspoon red pepper flakes (optional) (1.25 ml)
  • 1 tablespoon neutral cooking oil (e.g., vegetable, canola, or peanut) (15 ml)
  • 1 red bell pepper, sliced
  • 1 green bell pepper, sliced
  • 1 cup broccoli florets (approximately 100g)
  • 1/2 cup sliced carrots (approximately 50g)
  • 2 green onions, thinly sliced (for garnish)

Instructions:

  1. Press tofu to remove excess water. This can be done with a tofu press or by wrapping the tofu in paper towels and placing heavy books on top for at least 15 minutes.
  2. Cut the pressed tofu into ½-inch cubes. Toss with soy sauce and cornstarch in a bowl to coat evenly.
  3. Whisk together soy sauce, honey (or maple syrup), rice vinegar, sesame oil, ginger, garlic, and red pepper flakes (if using) in a small bowl. Set aside.
  4. Heat oil in a large skillet or wok over medium-high heat. Add tofu and cook until golden brown and crispy on all sides. Remove from the skillet and set aside.
  5. Add remaining oil to the skillet. Add bell peppers, broccoli, and carrots. Stir-fry until tender-crisp, about 5-7 minutes.
  6. Return the cooked tofu to the skillet. Pour the sauce over the tofu and vegetables. Stir to coat evenly. Simmer until the sauce thickens slightly, about 2-3 minutes.
  7. Garnish with sliced green onions. Serve immediately over rice or noodles.